There’s nothing quite like a bowl of Creamy Pumpkin Soup to warm you from the inside out on a chilly day. Velvety smooth, rich, and full of natural sweetness from fresh pumpkin, this soup is the perfect combination of comfort and simplicity.
Made with just a handful of everyday ingredients, it’s budget-friendly, easy to prepare, and ideal for feeding the whole family. Whether you enjoy it as a light main meal with crusty bread or as a starter for a cosy dinner, this recipe will quickly become a household favourite.
Why You’ll Love This Recipe
- Creamy and comforting – smooth and luxurious without being heavy.
- Budget-friendly – pumpkin is inexpensive and stretches a long way.
- One-pot wonder – easy to cook and even easier to clean up.
- Versatile – swap cream for coconut cream for a dairy-free or vegan twist.
Cream of Pumpkin Soup
A velvety smooth pumpkin soup, creamy and comforting, perfect for chilly days.
4
servings8
minutes22
minutes210
kcal30
minutesKeep the screen of your device on
Ingredients
1 kg pumpkin, peeled, seeded and diced
1 large brown onion, chopped
2 garlic cloves, crushed
2 tbsp olive oil (or butter for richer flavour)
1 L chicken or vegetable stock (salt-reduced preferred)
250 ml thickened cream (or light cream for lower fat)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic, cook until softened.
- Add pumpkin pieces and toss to coat.
- Pour in stock and bring to the boil.
- Reduce heat and simmer for 20 minutes, until pumpkin is tender.
- Blend soup with a stick blender until smooth.
- Stir in cream and season with salt and pepper.
- Serve hot, garnished with parsley if desired.
Notes
- Swap cream for coconut cream to make it dairy-free and vegan.
- Use Kent or Butternut pumpkin for best flavour.
- Soup freezes well for up to 3 months.
- Reheat gently, do not boil once cream is added.
- Serve with crusty bread or toasted Turkish bread.
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